Avocado Ice Recipes

AVOCADO ICE POPS

Steps:

• Bring water to a boil in a saucepan. Stir sugar into boiling water until dissolved. Remove from heat and allow to cool.
• Mash avocados with lime juice and sugar-water in a bowl until smooth. Stir mint through the avocado mixture. Pour into ice pop molds.
• Store in freezer until frozen solid, at least 3 hours.

AVOCADO ICE

Steps:

• Make the simple syrup: Combine the water and sugar in a small saucepan. Heat gently, stirring constantly, until the sugar is completely dissolved. Bring to a boil over medium heat and cook until reduced to 1 cup. Let cool to room temperature. (Syrup can be made ahead and stored, refrigerated, in a tightly covered container.)
• In a blender or food processor, process the avocados and milk to a perfectly smooth texture. Add the syrup and lime juice, starting with a little less than all of each and adding more to taste.
• Freeze by manufacturer's directions for your ice-cream maker. Or to still-freeze, pour into a 1-quart container (preferably stainless steel), place in the freezer, and freeze for 2 hours. Remove and beat the mixture until it is a fine-textured slush, using a chilled rotary beater or hand-held electric mixer (with beaters chilled). The aim is to break up the ice crystals and aerate the mixture for a fluffier texture. Return to the freezer for 1 more hour; remove and beat in the same manner. Return to the freezer until ready to serve.

AVOCADO ICE CREAM

Steps:

• Peel and roughly chop the avocados. In a blender, combine the avocado, orange juice, and egg yolks, and blend to a fine puree.
• In a medium size bowl, beat the egg whites until stiff and whisk in the sugar, 1 teaspoon at a time.
• In a separate bowl whip the heavy cream until it forms peaks. Gently fold in the egg white mixture and the avocado puree into the whipped cream. Pour the mixture into a freezer tray, cover, and freeze for several hours.
• To serve, scoop out into a dish and garnish with whipped cream or fruit.

AVOCADO ICE CREAM

Steps:

• Pour the water into a saucepan, and bring to a boil; stir in sugar until dissolved. Bring the syrup back to a boil, reduce heat, and boil gently until the syrup is reduced to 1 cup, about 10 minutes. Remove from heat, and allow to cool.
• In a mixing bowl, mash the avocados to your desired consistency, either smooth or chunky. Mix in the evaporated milk, 1% milk, and lime juice. Stir in the cooled sugar syrup until completely incorporated. Chill the mixture completely in the refrigerator, about 4 hours.
• Pour the chilled mix into an ice cream maker, and freeze according to manufacturer's instructions; pack the ice cream into a lidded container, and freeze until firm, at least 1 hour.